Latest news with #Burgers
Yahoo
5 days ago
- Business
- Yahoo
The New York-Based Burger Chain That Puts Five Guys To Shame
Smash burgers are all the rage right now, known for their crispy crust achieved by "smashing" beef patties onto a hot griddle. For a long time, the iconic burgers at Five Guys set the standard — but while its offerings are great, Five Guys is more expensive than other fast food chains. In New York City, however, 7th Street Burger offers a compelling alternative, delivering high-quality ingredients and a simplified menu at a fraction of the cost. Founded by entrepreneurs Kevin Rezvani and Paras Jain, the chain was created with the mission to become a dominant, beloved burger chain on the East Coast, akin to the success of In-N-Out. Rezvani, who previously owned another small burger chain and worked as a delivery driver for Amazon, applied lessons in productivity and efficiency from his previous experience to 7th Street Burger's restaurant operations. But the success of 7th Street Burger lies in the fact that the optimization of its assembly lines doesn't come at a higher cost to customers. Although 7th Street Burger has far fewer locations than Five Guys, a single-patty cheeseburger at 7th Street Burger costs $6.50, while at Five Guys, a similar item runs $9.89. Even the fries show a stark difference, with 7th Street Burger charging $4.50 compared to Five Guys' "little" fries at $5.99. Read more: Ranking Fast Food Burgers From Worst To Best, According To Reddit 7th Street Burger Stands Out For Its Efficiency One justification for Five Guys' pricing is the high-quality ingredients it uses. The fast food chain prides itself on its fresh, never frozen burgers — but that point becomes moot when you learn that 7th Street Burger also uses fresh beef. The NYC chain also uses the same delicious yet controversial supplier for its burger buns as Shake Shack. The fact that the ingredient quality is comparable is frustrating when you factor in that Five Guys, the larger restaurant chain, charges significantly more. Typically, when restaurants have more locations, they can secure better ingredient pricing — but it's clear Five Guys is not passing that savings on to the consumer. Finally, the major advantage 7th Street Burger has over Five Guys is its simplified menu. Although more choices can seem appealing, they sometimes lead to lower ingredient quality, longer wait times, and even customer decision fatigue. In contrast, 7th Street Burger proudly boasts that it only has "three items on the menu, and nine ingredients in the restaurant," which contributes to its efficiency. The one advantage Five Guys holds at the moment is its scale: with over 1,500 locations, there's at least one in almost every state. Sadly, most 7th Street Burger locations are in New York City, with just one each in New Jersey and Washington, D.C. For now, widespread availability remains Five Guys' winning ingredient. Want more food knowledge? Sign up to our free newsletter where we're helping thousands of foodies, like you, become culinary masters, one email at a time. Read the original article on Food Republic. Solve the daily Crossword
Forbes
22-07-2025
- Entertainment
- Forbes
18 Burgers To Try When It's Time To Kick The Classic Up A Notch
Burgers aren't only delicious, but so much fun to build and eat. They are endlessly customizable, with everything from the type of burger to the toppings or condiments and even the bun being up to your personal preferences. But they are also so satisfying while also being very convenient – how many hearty meals can also be enjoyed handheld on the go? Burgers exist on both the fast food and the fancy level and everywhere in between, and it just may be the classic comfort food…but no matter how many burgers you've made and eaten in your life, there's ways to enjoy them you've never even considered! The Ritz-Carlton Signature Burger The Ritz-Carlton Signature Burger at The Lounge at The Ritz-Carlton, San Francisco, At The Lounge at The Ritz-Carlton, San Francisco, crafted with an 8 oz. prime short rib and brisket blend patty, the burger is layered with Gruyère cheese, jalapeño aioli, arugula, and pickled onion - all tucked inside an Acme sesame bun. It's rich, savory, and perfectly balanced with a touch of heat. 'This burger doesn't just hit the spot – it raises the bar. Crafted with a rich short rib and brisket blend, melty Gruyère, and a kick of jalapeño aioli, it's our elevated take on a comfort classic, done The Ritz-Carlton way," said Gloria Trujeque-Renteria, Banquet Sous Chef at The Ritz-Carlton, San Francisco. Bayou Burger Bayou Burger at Gotham Burger Social Club in New York. At Gotham Burger Social Club in New York, the Bayou Burger is made with Gotham Smash Double, provolone melt, Black Magic jammy tomatoes, Creole remoulade, and spicy onion chow chow. 'This collab with Christian Gill from Food Network gave us a chance to push flavor into uncharted territory. We wanted something loud, layered, and unmistakably NOLA—and Christian delivered. It's collaborations like this that let us get a little wild creatively, and the Bayou Burger hits every note," said owner Mike Puma . 1803 Burger 1803 Burger at 1803 NYC. At 1803 NYC, the 1803 Burger is made with cheese, bechamel BBQ Sauce, sesame seed bunch, lettuce, tomato, house cut fries nola inspired but everyone loves a classic burger. 'We wanted to create something rooted in our New Orleans spirit, but universal in its appeal. The 1803 Burger is comforting, craveable, and a little elevated—just like the city that inspired it," said chef/Owner Rafi Hasid. Carver Steak & Egg Burger Carver Steak & Egg Burger at Carversteak in Resorts World Las Vegas. At Carversteak in Resorts World Las Vegas, available exclusively at the bar, the burger is a housemade Creekstone Farms smashburger with Carversteak's signature Snake River Farms American Wagyu Rib Cap, topped with Gruyère cheese, fried egg, crispy shallots and a finishing touch of horseradish cream and chimichurri. "Our Carver-Steak & Egg Burger is everything we love about steak, reimagined as a smashburger. The burger is created with our signature Snake River Farms American Wagyu Rib Cap, Gruyère, a fried egg, crispy shallots, horseradish cream, and chimichurri and only a limited number are available at the bar each evening and is an exciting addition to the Carversteak experience," said Chef Daniel Ontiveros, Corporate Executive Chef Carver Road Hospitality. Bacon Smashburger Bacon Smashburger at Flanker Kitchen + Sports Bar Las Vegas. At Flanker Kitchen + Sports Bar Las Vegas, this burger is made with two Wagyu patties, and topped with American cheese, savory bacon-onion jam and garlic aioli, on a toasted sesame seed brioche bun. 'There's a reason Flanker's Bacon Smashburger is award-winning, it's got that perfect mix of savory, sweet and smoky with our bacon-onion jam, melted cheese and finished with garlic aioli. Guests love the epic Touchdown Burger upgrade, with the burger served with a sizzling pour of white cheddar," said Michael Clark, Executive Chef Flanker Kitchen + Sports Bar Las Vegas. Breakfast Burger Breakfast Burger at Toro Scottsdale at the Fairmont Scottsdale Princess. At Toro Scottsdale at the Fairmont Scottsdale Princess, the ultimate breakfast burger, it features a cage free fried egg, locally sourced Noble brioche bun, mixed greens, house-made pickle, cheddar cheese, bacon morita jam and garlic crema. 'The Breakfast Burger is really an embodiment of what Toro Scottsdale is. The locally made bun and high quality beef gives it a Scottsdale base, while the bacon morita jam and garlic crema give it a Latin flair. It's a great way to get something non traditional for brunch with a Toro Scottsdale spin," said Executive Chef Gage Smit. Folded Cheeseburger Folded Cheeseburger at Miznon at Hudson Yards in New York City. At Miznon at Hudson Yards in New York City (with additional locations worldwide) the Folded Cheeseburger draws inspiration from Israeli street food. Chef Eyal Shani replaces traditional burger buns with Miznon's signature pita. The patty is thin, seared hot on a plancha for a crisp exterior and juicy, pink center. As it cooks, shredded white cheddar melts into the meat, then the entire patty is folded over itself, sealing the cheese inside and creating a golden, cheesy crust. Stuffed into the pita, it's layered with creamy aioli, sour cream, tomato slices, and crunchy pickles. The creamy elements soften the richness of the beef and cheese, while the acidity from the pickles and tomato brings balance to every bite. "The brilliance behind this burger is that it gets a sear on the outside, but the inside doesn't touch the plancha. That creates a beautiful contrast with the crispy outside and pink and juicy inside," said Chef Eyal Shani. Pastrami Burger Pastrami Burger from Carnegie Diner & Cafe. From Carnegie Diner & Cafe, which has locations in NYC, NJ and VA, this burger is made with thin sliced American Wagyu Pastrami, an all natural 8 oz. beef burger, Swiss cheese, caramelized onions, mushrooms and Reuben sauce, served with hand-cut fries tossed with Greek Oregano and Salt and an Organic House Mixed Greens Salad with Honey Caesar and balsamic glazed dressing. 'The Carnegie Diner & Cafe pastrami burger is a flavor explosion—where the smoky, tangy Reuben-inspired pastrami melds with our fresh, juicy burger, creating a crazy, irresistible combination that redefines burger bliss," said Carnegie Diner & Cafe Chef & CEO Stathis Antonakopoulos. Fondue Burger The Fondue Burger at Clinton Hall/ The Fondue Burger at Clinton Hall is an unforgettable twist on the classic cheeseburger. Nestled in a warm, soft pretzel bun, this bold creation features a juicy beef patty surrounded by a bubbling pool of molten fondue cheese—rich, creamy, and irresistible. As if that weren't indulgent enough, it's finished with crispy golden fries tucked right into the bun, soaking up every drop of cheesy goodness. Salty, savory, and sensational—this is comfort food, reimagined. "At Clinton Hall, we love turning the familiar on its head. The Fondue Burger isn't just a meal—it's a moment. When that pretzel bun arrives at the table bubbling with molten cheese and overflowing with fries, it's pure spectacle. People don't just eat it—they film it, photograph it, and share it. That kind of joy and surprise is exactly what we aim to deliver with every dish," said Telly Hatzigeorgiou, owner of Clinton Hall. Empire Burger Empire Burger at Bourbon Steak New York. At Bourbon Steak New York, a prime steak burger stacked with a seared foie gras slider. "We add the foie slider on top of the burger to mimic The Empire State Building and add to its glory by adding foie gras. We use foie gras from Hudson Valley, which we call liquid gold, as it adds a little extra juiciness by complementing the burger patty," said Gerald Chin, Head of Culinary at Bourbon Steak New York. Coffee & Cocoa Burger Coffee & Cocoa Burger at Smith & Wollensky. At Smith & Wollensky, the signature coffee and cocoa rub, topped with ancho chili butter and angry onions. 'Our proprietary 'butchers grind' Coffee & Cocoa burger is a testament to Smith & Wollensky's commitment to culinary creativity and excellence. The harmonious blend of savory premium ground beef, the depth of rich cocoa, and the bold notes of robust coffee create a flavor symphony that surprises and delights even the most experienced palates. The rub has become a beloved choice for our guests," said Chef Brian Doyle, VP of Culinary. Arlington Burger Arlington Burger at The Salt Line Hudson Valley, At The Salt Line Hudson Valley, this burger is dressed in Cabot white cheddar, thick cut bacon, gochujang and scallion aioli on a sesame seed potato roll. Chef John Bush says: 'It's a play on a classic cheddar burger with additional complexity of pairing with an aioli that vibes well with the other ingredients. It makes for something interesting and different, and at the same time reminiscent and familiar.' Saganaki Burger Saganaki Burger at The Great Greek Mediterranean Grill. At The Great Greek Mediterranean Grill, a charbroiled beef & lamb patty with fresh arugula, red onion, tzatziki, and flambéed Kasseri cheese on a brioche bun. 'Our Saganaki Burger is hand-crafted using traditional Greek flavors and preparation methods that align with our commitment to providing the most authentic Mediterranean food experience for our customers. We combine fresh ground beef and ground lamb to form our burger patty which is charbroiled, and then flambé Greek Kasseri cheese in brandy to bring in the rich, savory, tangy flavor that Saganaki is beloved for. From there, we top the burger with fresh arugula, red onion, and house-made tzatziki on a brioche bun. It marries together an American comfort classic and the incredible bold flavors of the Mediterranean," said Bob Andersen, President of The Great Greek Mediterranean Grill. Powder Burger Powder Burger at Powder at Waldorf Astoria Park City. At Powder at Waldorf Astoria Park City, the burger, local cheddar, house made bacon jam, bread & butter pickles, bibb lettuce, housemade mustard aioli, paired with the resort's signature truffle fries. Executive Chef, Stuart Roger says: 'The Powder Burger is our elevated take on a classic, crafted with premium local beef, sharp Utah cheddar, and rich bacon jam we make in-house. It's comforting and rooted in the bold flavors that define mountain dining in Park City.' Surf & Turf Burger Surf & Turf Burger at Zeke's Landing Restaurant in Orange Beach, Alabama. At Zeke's Landing Restaurant in Orange Beach, Alabama, the Surf & Turf Burger combines local Alabama Wagyu and Maine lobster, topped with white American cheese and a Gulf Coast aioli served on a brioche bun. "We wanted to create something indulgent but balanced – the richness of the local Alabama Wagyu pairs perfectly with the sweetness of the Maine lobster. The white American cheese adds that classic melt, and the Gulf Coast aioli is a traditional garlic aioli with a touch of cocktail sauce to enhance the seafood component. It's a nod to both land and sea," said Chef Ricky Brimlow at Zeke's Landing Restaurant. Vegan Smash Burger Vegan Smash Burger at Hawkeye Bar & Grill at The Otesaga Resort Hotel in Cooperstown. At Hawkeye Bar & Grill at The Otesaga Resort Hotel in Cooperstown, a plant-based burger topped with avocado, spice smoked salsa aioli and chao vegan cheese, served on a griddled vegan and gluten free bun. 'Being located in the town made famous as the home of the National Baseball Hall of Fame, it was important to create burgers that stood out from the rest. We grind a proprietary blend of sirloin, chuck and short rib daily for our butcher's burgers, but also wanted to provide something equally as tasty for vegans. This burger combines protein-based ingredients for the patty that's cooked to emulate that familiar crispy texture and taste of a smash burger. Paired with our condiments, it has been a home run," said Executive Chef Jim Perillo at The Otesaga Resort Hotel. The Cry Baby The Cry Baby at The Cherry Cricket. At The Cherry Cricket, the Cry Baby is the burger that had everyone talking and voting at the 2024 Denver Burger Battle, where it took home the coveted People's Choice Award. Built on the Cherry Cricket's signature half-pound Cricket burger patty, it brings bold French onion flavor in every bite with layers of melty Swiss cheese, rich caramelized onions, crispy crostini, house-made cheese frico and a generous spread of French onion schmear. A pile of crispy onion strings on top seals the deal, making this burger an indulgent, crunch-filled tribute to the iconic dip that inspired it. "The Cry Baby is all about bold, rich flavors and fun textures that come together to create an unforgettable burger experience. We named it that because with its irresistible flavor combination and sheer deliciousness, it just might bring you to the happiest of tears. This National Hamburger Day, we hope it encourages everyone to take risks and get creative with their own burgers at home. It's the perfect opportunity to try new flavor combinations and build something truly delicious that reflects your own style,' said Samantha Taxin, multi-unit manager, Cherry Cricket brand, Denver (she/her). Walter Burger Walter Burger at Lebowski's Taproom in Colorado Springs. At Lebowski's Taproom in Colorado Springs, it all starts with the regular Lebowski Burger - locally sourced Colorado beef under a hubcap with lettuce, tomatoes, pickles and grilled onions. Then they add creamy peanut butter and spicy jalapeno jam. "You don't even really taste the peanut butter, just gives it a little extra creaminess, but you get that little bit of extra jalapeno kick at the end. Was named one of the best burgers in Colorado by 5 Reasons to Visit website in December!!" said Dave Kowalski, Founder of Lebowski's Taproom.
Hans India
25-06-2025
- Hans India
Swiggy Food on Train Emerges as the Go-To Travel Companion for Students This Summer
Swiggy Limited, India's leading on-demand convenience platform, announced that Food on Train is becoming the go-to travel companion for students across India this summer holiday season. From bulk orders that could feed a large group in a train coach to diverse cuisines that go well beyond the usual railway fare, students are using Swiggy to make their journeys more delicious, and more memorable. Here are some interesting trends: A Hungry Crowd with Big Appetite Students accounted for 1 in 3 of all Food on Train explorers in May 2025. The range of food items ordered includes comforting Biryani; Continental and Italian picks like Burgers, Paneer Tikka Quesadilla, Spaghetti Aglio Olio; Arabic and Mediterranean food, Vegan food, and Seafood delicacies like King Fish Tawa Fry and Chicken Kasha Bhuna. Healthier Choices Meet Comfort Food This summer, students using Swiggy's Food on Train service are mixing smart choices with serious cravings. The Health-conscious are picking The Good Bowl and Lunchbox for wholesome bowls and homestyle meals. The ones craving comfort food are picking food items from McDonald's, KFC, Subway, Pizza Hut, and their other trusted go-tos — familiar, fast, and always reliable. For variety lovers, Haldiram's is the ultimate crowd-pleaser. When One Student Orders for Everyone In a standout example of train camaraderie, a single student at Bhopal Junction placed an order for 30 thalis on the Gondwana Superfast Express, spending ₹6,070 to not order a meal but cater to the entire gang travelling together. And that's just one order among many. Nagpur Station is the Favorite Nagpur is strategically located at the geographical center of India and a majority of long-distance student train journeys, to/ from cities like Delhi, Mumbai, Bengaluru, Hyderabad, and Kolkata, often pass through or halt here. Nagpur emerged as the preferred location for students to order delicious, fresh food from Swiggy and get it delivered to their seat before the train sped off to the next destination. Engineering Colleges Lead the Way Engineering students topped the list, accounting for nearly 70% of all student orders on food on trains. The key institutions included IIT Kharagpur, IIT BHU Varanasi, and Vellore Institute of Technology. Pay-Later Options Gives Students Freedom to Feast A number of student orders opted for Buy Now Pay Later (BNPL) to stretch their pocket money a bit further, and this number jumped when other credit options were included. Instant gratification never tasted better! Morning cravings to post dinner munchies Students don't follow the clock when ordering on trains. Whether it's a 7 AM breakfast or a 9:45 PM dinner followed by a dessert at 11 PM, students placed multiple back-to-back orders. About 1 in 5 students placed at least two orders on the same journey, often dinner at one station, followed by dessert at the next. Commenting on the initiative, Deepak Maloo, Vice President, Food Strategy, Customer Experience & New Initiatives, Swiggy, said, 'Students are really loving Swiggy's Food on Train service! They're ordering everything from different cuisines to late-night snacks, and even big group meals. This huge demand from students is inspiring Swiggy to keep improving the onboard dining experience and focus on delivering the meals students want, whenever and wherever they are on their journey.' Swiggy's partnership with IRCTC and its expansion to 100+ stations across India reflects its commitment to making train travel more enjoyable and seamless. With assured seat deliveries, cutlery, and a diverse menu spanning over thousands of brands, Swiggy Food on Train is transforming journeys into memorable food experiences, one order at a time.
Business Standard
24-06-2025
- Business
- Business Standard
Swiggy Food on Train Emerges as the Go-To Travel Companion for Students This Summer
PRNewswire Bengaluru (Karnataka) [India], June 24: Swiggy Limited, India's leading on-demand convenience platform, announced that Food on Train is becoming the go-to travel companion for students across India this summer holiday season. From bulk orders that could feed a large group in a train coach to diverse cuisines that go well beyond the usual railway fare, students are using Swiggy to make their journeys more delicious, and more memorable. Here are some interesting trends: A Hungry Crowd with Big Appetite Students accounted for 1 in 3 of all Food on Train explorers in May 2025. The range of food items ordered includes comforting Biryani; Continental and Italian picks like Burgers, Paneer Tikka Quesadilla, Spaghetti Aglio Olio; Arabic and Mediterranean food, Vegan food, and Seafood delicacies like King Fish Tawa Fry and Chicken Kasha Bhuna. Healthier Choices Meet Comfort Food This summer, students using Swiggy's Food on Train service are mixing smart choices with serious cravings. The Health-conscious are picking The Good Bowl and Lunchbox for wholesome bowls and homestyle meals. The ones craving comfort food are picking food items from McDonald's, KFC, Subway, Pizza Hut, and their other trusted go-tos -- familiar, fast, and always reliable. For variety lovers, Haldiram's is the ultimate crowd-pleaser. When One Student Orders for Everyone In a standout example of train camaraderie, a single student at Bhopal Junction placed an order for 30 thalis on the Gondwana Superfast Express, spending ₹6,070 to not order a meal but cater to the entire gang travelling together. And that's just one order among many. Nagpur Station is the Favorite Nagpur is strategically located at the geographical center of India and a majority of long-distance student train journeys, to/ from cities like Delhi, Mumbai, Bengaluru, Hyderabad, and Kolkata, often pass through or halt here. Nagpur emerged as the preferred location for students to order delicious, fresh food from Swiggy and get it delivered to their seat before the train sped off to the next destination. Engineering Colleges Lead the Way Engineering students topped the list, accounting for nearly 70% of all student orders on food on trains. The key institutions included IIT Kharagpur, IIT BHU Varanasi, and Vellore Institute of Technology. Pay-Later Options Gives Students Freedom to Feast A number of student orders opted for Buy Now Pay Later (BNPL) to stretch their pocket money a bit further, and this number jumped when other credit options were included. Instant gratification never tasted better! Morning cravings to post dinner munchies Students don't follow the clock when ordering on trains. Whether it's a 7 AM breakfast or a 9:45 PM dinner followed by a dessert at 11 PM, students placed multiple back-to-back orders. About 1 in 5 students placed at least two orders on the same journey, often dinner at one station, followed by dessert at the next. Commenting on the initiative, Mr. Deepak Maloo, Vice President, Food Strategy, Customer Experience & New Initiatives, Swiggy, said "Students are really loving Swiggy's Food on Train service! They're ordering everything from different cuisines to late-night snacks, and even big group meals. This huge demand from students is inspiring Swiggy to keep improving the onboard dining experience and focus on delivering the meals students want, whenever and wherever they are on their journey." Swiggy's partnership with IRCTC and its expansion to 100+ stations across India reflects its commitment to making train travel more enjoyable and seamless. With assured seat deliveries, cutlery, and a diverse menu spanning over thousands of brands, Swiggy Food on Train is transforming journeys into memorable food experiences, one order at a time. To order food on the train, follow the link- About Swiggy Swiggy is India's pioneering on-demand convenience platform, catering to millions of consumers each month. Founded in 2014, its mission is to elevate the quality of life for the urban consumer by offering unparalleled convenience, enabled by 5.4 lakh delivery partners. With an extensive footprint in food delivery, Swiggy Food collaborates with over 2.5 lakh restaurants across ~700 cities. Swiggy Instamart, its quick commerce platform operating in 120+ cities, delivers groceries and other essentials across 20+ categories in 10 minutes. Fueled by a commitment to innovation, Swiggy continually incubates and integrates new services like Swiggy Dineout and Swiggy Scenes into its multi-service app. Leveraging cutting-edge technology and Swiggy One, the country's only membership program offering benefits across food, quick commerce, dining out, and pick-up and drop services, Swiggy aims to provide a superior experience to its users.
Yahoo
20-05-2025
- Business
- Yahoo
Restaurant Brands Asia Ltd (BOM:543248) Q4 2025 Earnings Call Highlights: Strong Revenue Growth ...
Total Store Count: 513 stores at the end of FY25, with an annual growth of 58 stores. Quarterly Revenue: INR 489 crores for Q4 FY25, representing an 11.5% year-on-year growth. Full Year Revenue: INR 1,968 crores for FY25, with an 11.8% year-on-year growth. Same-Store Sales Growth (SSSG): 5.1% for Q4 FY25 and 1.1% for the full year. Company-Level EBITDA: INR 26.6 crores for Q4 FY25, up from INR 10.6 crores in the same quarter last year. Full Year EBITDA: INR 99.4 crores for FY25, a 32% increase from the previous year. Gross Margin: 67.7% for FY25, up from 67% in the previous year. Indonesia Store Count: 143 Burger King stores and 25 Popeyes stores at the end of FY25. Indonesia Revenue: INR 269.3 billion for the full year. Indonesia Same-Store Sales Growth (SSSG): Positive 2% for the full year. General & Administrative Expenses Reduction: Reduced from INR 65 crores to a run rate of INR 40 crores. Warning! GuruFocus has detected 3 Warning Sign with BOM:543248. Release Date: May 19, 2025 For the complete transcript of the earnings call, please refer to the full earnings call transcript. Restaurant Brands Asia Ltd (BOM:543248) reported a 9% growth in dining traffic, driven by successful value campaigns. The company has expanded its cafe presence to 90% of its restaurants, up from 77% the previous year. Digital initiatives have been successful, with 90% of restaurants now equipped with self-ordering kiosks and a 3x increase in app transactions. The company achieved a 32% year-over-year growth in company-level EBITDA, reaching INR99.4 crores. In Indonesia, the company reported a positive 2% same-store sales growth for Burger King, indicating a potential turnaround in the market. Despite adding 250 to 270 stores since FY22, the average daily sales (ADS) have remained stagnant, indicating challenges in increasing per-store sales. The Indonesia business continues to face challenges, with restaurant-level pre-investment margins declining year-over-year. Inflation in beef prices and currency devaluation have negatively impacted the profitability of the Indonesia operations. The company has had to close 36 restaurants in Indonesia as part of its rationalization efforts, indicating ongoing operational challenges. There is uncertainty regarding the long-term strategic direction for the Indonesia business, with potential divestment being considered. Q: Despite adding numerous stores and cafes, why has the Average Daily Sales (ADS) remained stagnant? A: Rajeev Varman, Group CEO, explained that maintaining previous year's sales in a challenging environment is significant. The focus has been on driving profitable sales and optimizing delivery profitability, which has improved by 1%. The cafe business is new and growing, with restaurants opened in FY23 and FY24 showing incremental ADS growth. The strategy includes spreading out restaurant openings to capture more sales earlier. Q: What is the strategy to increase Average Per Customer (APC) values to boost ADS? A: Rajeev Varman stated that while traffic remains a key focus, there is a strategic plan to address APC values, which will be evident in upcoming initiatives. Innovation and continued traffic growth are central to this strategy. Q: With geopolitical tensions affecting Indonesia, what is the breakeven point, and is cash breakeven achievable this year? A: Rajeev Varman noted that positive sales trends are emerging, with dine-in ADS increasing by 10%. Cost reductions have lowered the breakeven point, and the company is working towards stopping losses, with a focus on returning to pre-geopolitical sales levels. Q: Is the recent growth in the QSR sector due to market demand or company-specific strategies? A: Rajeev Varman attributed growth to long-term strategic execution, including value propositions, cafe expansion, and innovation. The company has seen significant traffic growth over the past two years, driven by these strategies. Q: How has cost control been managed in India despite adding new stores? A: Rajeev Varman explained that various initiatives, such as utility cost reductions and self-ordering kiosks, have contributed to cost control. New restaurants take time to reach average ADS, and efficiencies are being implemented across the board. For the complete transcript of the earnings call, please refer to the full earnings call transcript. This article first appeared on GuruFocus. Sign in to access your portfolio
